Thursday, 2 January 2014

  • 1 pound rigatoni
  • 2 tablespoons olive oil
  • 1 pound ground meat of choice
  • 2 cloves of garlic, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 28oz can of crushed tomatoes
  • 1 cup Parmesan cheese
  • 8 ounces mozzarella cheese
  • (optional) basil, garnish

  1. Boil your pasta until it's slightly underdone. If your box says that al dente is 14 minutes then boil it for 12 minutes. 
  2. Drain and coat with 1 tablespoon of olive oil. 
  3. In a large skillet, heat one tablespoon of olive oil over medium-high heat then add your ground meat. Cook until browned then add garlic, salt, and pepper. Cook for 2 more minutes then add crushed tomatoes. Simmer until thickened, approx. 20 minutes.
  4. Butter your 9" springform pan and preheat oven to 400F. 
  5. Toss your pasta with the 1 cup of Parmesan cheese until it's evenly coated then pack the pasta in vertically, like below.
  6. Spread the meat sauce on top then bake for 15 minutes. Take it out of the oven and add your mozzarella. Bake for another 10-15 minutes or until the cheese is slightly golden.
  7. Let cool slightly, unmold and slice into pieces. Basil is a good garnish here.

References from: Table Spoon , Diply


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